Crème Brûlée Cheesecake is the ultimate dessert for anyone who loves the velvety texture of cheesecake combined with the elegant caramelized sugar crust of the French classic crème brûlée. This dessert is rich, creamy, and sophisticated—perfect for special occasions, family gatherings, or when you want to impress your guests with a restaurant-quality treat at home. Imagine the smooth creaminess of cheesecake enhanced by a crunchy caramel topping that shatters beautifully under your spoon—an irresistible combination of textures and flavors that makes this dessert unforgettable.
Ingredients
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
For the brûlée topping:
- ½ cup superfine sugar (caster sugar works best)
Instructions
Step 1: Prepare the crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of the springform pan to create an even crust. Bake for 8–10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the cheesecake filling
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and free of lumps.
- Add the sugar and mix until fully combined. Scrape down the sides of the bowl to ensure even blending.
- Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
- Mix in the sour cream, vanilla extract, salt, and flour. Blend until smooth and creamy.
- Pour the batter over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the cheesecake
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath ensures gentle, even baking.
- Bake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight for best results.
Step 4: Add the brûlée topping
- Just before serving, evenly sprinkle the superfine sugar over the chilled cheesecake.
- Using a kitchen torch, carefully melt and caramelize the sugar until golden brown and crisp. If you don’t have a torch, you can place the cheesecake under a hot broiler for 2–3 minutes, watching closely to avoid burning.
- Allow the caramelized sugar to harden for a few minutes before slicing.
Serving Suggestions
Serve each slice with fresh berries, a sprig of mint, or a drizzle of caramel sauce for extra indulgence. Pair it with a cup of coffee, espresso, or dessert wine for the ultimate dining experience.
Final Thoughts
This Crème Brûlée Cheesecake is more than just a dessert—it’s a showstopper. The buttery graham cracker crust provides the perfect base for the creamy filling, while the caramelized sugar layer adds elegance and a delightful crunch. With every bite, you’ll taste the rich, smooth essence of cheesecake paired with the signature brûlée topping that makes this dessert so iconic. Whether you’re celebrating a holiday, birthday, or simply craving something extraordinary, this recipe will never disappoint.
